Classification of Nutrients: Macronutrients PART 2

Question 1

A person is in nitrogen equilibrium or nitrogen balance when the amount of nitrogen taken in equals the amount excreted

Answer 1

nitrogen balance

Question 2

A person consumes more nitrogen than he or she excretes

Answer 2

Positive nitrogen balance

Question 3

A person consumes less nitrogen than he or she excretes

Answer 3

Negative nitrogen balance

Question 4

chemicals secreted directly into the bloodstream by various organs to regulate body processes

Answer 4

hormones

Question 5

protein catalysts that facilitates chemical reactions without itself being changed in the process

Answer 5

enzymes

Question 6

regulatory complexes are located in the cell nucleus, where they direct the maintenance and reproduction of the cell.

Answer 6

Nucleoproteins

Question 7

A protein produced in the body in response to the presence of a foreign substance or a substance that the body senses to be foreign (antigen)

Answer 7

Antibody

Question 8

The main protein in blood which maintain blood volume by drawing fluid back into the veins from body tissues

Answer 8

Albumin

Question 9

_______ (excess acid in blood) or ________ (excess of base) causes proteins to undergo denaturation, where proteins loses its shape and ability to function

Answer 9

Acidosis and alkalosis

Question 10

Proteins attached to fats to facilitate movement of lipids in the bloodstream

Answer 10

Lipoproteins

Question 11

A transport protein, the oxygen-carrying part of the red bl;ood cell; globin part is a protein

Answer 11

Hemoglobin

Question 12

When the body has insufficient glucose available for nervous system energy needs, the body will utilize body protein tissue to meet the energy needs of the brain and spinal cord.

Answer 12

Energy Source

Question 13

activated by enetrokinase from trypsinogen and converts proteins into proteoses and peptones into polypeptides and peptides

Answer 13

Trypsin

Question 14

activated by trypsin from chymotrypsinogen and
converts proteoses and peptones into polypeptides and dipeptides;
also coagulates milk

Answer 14

Chymotrypsin

Question 15

activated by trypsin from procarboxypeptidase and converts polypeptides into simpler peptides, dipeptides and amino acids

Answer 15

Carboxypeptidase

Question 16

converts polypeptides into peptides and amino acids

Answer 16

Aminopeptidase

Question 17

converts dipeptides into amino acids

Answer 17

Dipeptidase

Question 18

Some of the amino acids are split off by a process known as _______________.

Answer 18

deamination

Question 19

: the percentage of the absorbed nitrogen (N) retained by the body; it measures the effectiveness of protein quality in supporting the body’s needs

Answer 19

Biological Value (BV)

Question 20

digestibility of protein multiplied by its BV; measures how capably a protein is used by the body; NPU measures retention of food nitrogen consumed while BV measures food nitrogen absorbed

Answer 20

Net Protein Utilization (NPU):

Question 21

: measures the increase in weight of a growing animal and compares it with intake

Answer 21

Protein Efficiency Ratio (PER)

Question 22

: is based on the comparison of amino acid composition of the food protein with the amino acid of a reference protein such as milk, egg or FAO reference protein

Answer 22

Chemical Score

Question 23

• meat, seafood, poultry, cheese, eggs, and milk and milk products, soybeans

Answer 23

High Quality Proteins

Question 24

• two or more proteins whose amino acid assortments complement each other in such a way that the essential amino acids limited in one are supplied by the other

Answer 24

Complementary Proteins

Question 25

- When the diet supplies too little protein or lacks a specific essential amino acid relative to the others (a limiting amino acid), the body slows its synthesis of proteins while increasing its breakdown of body tissue protein to liberate the amino acids it needs to build other proteins of critical importance.

Answer 25

A. Protein Deficiency

Question 26

- condition that develops when the diet delivers too little protein, too little energy, or both

Answer 26

Protein-Energy Malnutrition (PEM)

Question 27

- malnutrition caused by recent severe food restriction; characterized in children by underweight for height (wasting).

Answer 27

Severe Acute Malnutrition (SAM)

Question 28

malnutrition caused by long-term food deprivation; characterized in children by short height for age (stunting).

Answer 28

Chronic Malnutrition -

Question 29

caused by defective metabolism of branched chain amino acids

Answer 29

Maple Syrup Urine Disease (MSUD)

Question 30

Persons with PKU are unable to convert the essential amino acid phenylalanine to tyrosine because the enzyme phenylalanine hydroxylase (PAH) is lacking or defective.

Answer 30

Phenylketonuria (PKU)

Question 31

Protein foods of animal origin are often also high in saturated fat and cholesterol

Answer 31

Heart Disease

Question 32

In people with chronic kidney disease, a high-protein diet may accelerate the kidneys’ decline - excess dietary protein results in inflammation and apoptosis in the glomerular cells of the kidney

Answer 32

Kidneys and Kidney Disease

Question 33

High protein consumption has recently been cited as one factor in bone demineralization, especially if coupled with low calcium intake

Answer 33

Bones

Question 34

____________________________________ are used primarily by those trying to lose weight and by athletes hoping to build muscle

Answer 34

Protein and amino acid supplements

Question 35

what are the four forms of energy?

Answer 35

o Chemical o Electrical o Mechanical o Thermal

Question 36

The capacity of a system to do work

Answer 36

Energy

Question 37

the energy being used at any given moment in the performance of a task

Answer 37

free energy

Question 38

- energy that is stored or bound in a chemical compound and can be converted to free energy when needed

Answer 38

potential energy

Question 39

_________________ occurs when the number of kilocalories eaten equals the number used to produce energy.

Answer 39

Energy Balance

Question 40

consuming more energy than expending

Answer 40

Feasting –

Question 41

Once glycogen stores are filled, most of the additional carbohydrate is burned for energy, displacing the body’s use of fat for energy and allowing body fat to accumulate.

Answer 41

Excess Carbohydrate

Question 42

Surplus dietary fat contributes more directly to the body’s fat stores. After a meal, fat is routed to the body’s adipose tissue, where it is stored until needed for energy. Thus, excess fat from food easily adds to body fat.

Answer 42

Excess Fat

Question 43

If not needed to build body protein (as in response to physical activity) or to meet energy needs, amino acids will lose their nitrogens and be converted, through intermediates, to triglycerides. These, too, swell the fat cells and add to body weight

Answer 43

Excess Protein

Question 44

– energy deficit

Answer 44

Fasting

Question 45

______________ (produced by the liver during fat breakdown) serve as fuel for some brain cells

Answer 45

Ketone bodies

Question 46

high blood concentration of ketone bodies

Answer 46

Ketonemia

Question 47

ketone bodies in the urine

Answer 47

Ketonuria -

Question 48

ketonemia + Ketonuria

Answer 48

Ketosis

Question 49

As fasting continues and the nervous system shifts to partial dependence on ketone bodies for energy, the body simultaneously reduces its energy output (metabolic rate) and conserves both fat and lean tissue.

Answer 49

Slowed Metabolism -

Question 50

a measure of heat; the energy necessary to do work is measured as the amount of heat produced by the body’s work; the energy value of a food is expressed as the number of kilocalories that a specified portion of the food will yield when it is oxidized in the body

Answer 50

Calorie

Question 51

used to designate the large calorie unit that is used in nutrition science to avoid dealing with too many zeros; abbreviated as kcalorie or kcal, is the amount of heat that is necessary to raise 1 kg of water 1° C; 1 kilocalorie = 1000 calories

Answer 51

 Kilocalorie

Question 52

international unit of measure for energy

Answer 52

Joule

Question 53

- generally slender and fragile

Answer 53

Ectomorph

Question 54

- have prominent muscle and bone development

Answer 54

Mesomorph

Question 55

- have a soft, round physique with some accumulation of body fat

Answer 55

Endomorph

Question 56

- weighs more than the average person of similar height; may have lower proportion of body fat but with exceptionally large amount of muscles, e.g. athletes

Answer 56

Overweight

Question 57

- overweight as a result of excessive body fat rather than enhanced muscle or skeletal tissue

Answer 57

Overfat/Obese

Question 58

- made up of active cells from muscle and vital organs and largely determines the BMR and related nutrient needs

Answer 58

Lean body mass (LBM)

Question 59

Total _________ reflects both the number and size of the fat cells (adipocytes) that form the adipose tissue.

Answer 59

body fat

Question 60

Total___________ includes both intracellular and extracellular water

Answer 60

body water

Question 61

- characteristic of younger women and controlled to some extent by the female hormone estrogen

Answer 61

Pear/Gynoid Shape

Question 62

- more fat around the abdomen, is common in men and postmenopausal women

Answer 62

Apple/Android Shape

Question 63

______________________ raises blood lipid levels and increases the risk of cardiovascular disease, thus extra weight around one’s middle is of greater harm than extra weight on the hips or thighs

Answer 63

abdominal (visceral) fat

Question 64

Type 2 diabetes, hypertension, elevated blood lipids, and the constellation of conditions associated with metabolic syndrome often accompany obesity. Regardless of total body fat, abdominal fat increases the risk of metabolic disorders.

Answer 64

Metabolic:

Question 65

Obesity and physical disability are strongly linked. Osteoarthritis and joint problems, atherosclerotic changes, and pulmonary diseases are more serious in obese persons.

Answer 65

Degenerative:

Question 66

Many forms of cancer including colorectal, breast, prostate, esophageal, and ovarian cancer are more frequent in higher weight categories.

Answer 66

Neoplastic:

Question 67

: Individuals who exceed a healthy weight have a greater risk of gastroesophageal reflux disease (GERD) and obstructive sleep apnea.

Answer 67

4. Anatomic

Question 68

Extreme psychophysiologic aversion to food resulting in lifethreatening weight loss. An eating disorder accompanied by a distorted body image considered to reflect fat when the body is actually malnourished and thin from self-starvation

Answer 68

Anorexia Nervosa -

Question 69

- An eating disorder in which cycles of gorging on large quantities of food are followed by self-induced vomiting and use of diuretics or laxatives or extreme levels of exercise to avoid weight gain

Answer 69

Bulimia Nervosa

Question 70

- An eating disorder in which individuals consume large amounts of food in a short period of time, but without the purging behavior of bulimia nervosa

Answer 70

Binge-eating Disorder

Question 71

- may include a combination of the conditions described above or a frequency of symptoms that differ from established diagnostic criteria

Answer 71

Eating Disorders Not Otherwise Specified (EDNOS)

Question 72

defined as a BMI of less than 18.5 kg/m2

Answer 72

UNDERWEIGHT

Question 73

Food plans must be adapted to the individual’s personal preferences, financial situation, and household concerns, and address any existing disease

Answer 73

Nutritional Care